14th November 2010

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms

    Wow!  A few days ago Lisa pointed out that we haven’t updated the food blog in over two months — now, lest you think we’ve been dying of hunger, don’t despair.  We’ve just been rotating through a few old favorites while we’ve been preparing for our new arrival (We [Heart] Baby Food, anyone?)… so we’re still here!  I adapted this recipe from one found in The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska’s Commercial Fisherwomen — I got to meet one of the authors when we picked this up at our local Whole Foods.  The book is filled with easy recipes that highlight fresh seafood — so far, every one we’ve tried has been delicious.  Here, coho is pan-seared, then finished in the oven, and placed atop a bed of sauteed leeks and chanterelle mushrooms.  We served it alongside some roasted fingerling potatoes — yum!

    Lisa says:

    I don’t remember what we discussed when we had this, other than it was delicious.

    Chris says:

    …and that you loved the potatoes.

    Lisa says:

    Well, obviously. They were covered with crispy garlic.

    Chris says:

    I did like the how the outside of the salmon was crispy from the pan-sear — and still moist inside. And anytime you add mushrooms to a dish, I’m there.

    Lisa says:

    You and me both, sucka.

    Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms
    1 cup leeks, white and pale green parts only
    2 6-oz skinless coho salmon fillets, deboned
    Sea salt and freshly ground pepper
    1 tbsp butter
    1 clove garlic, minced
    1 cup sliced chanterelle mushrooms
    1/3 cup chicken sotck
    1/3 cup white wine
    1 tsp herbes de provence
    1 tbsp olive oil

    Clean the leeks of all dirt and grit, rinse, and cut into 1/4″ rings. Season the salmon on both sides with salt and pepper.
    Heat a large skillet over medium-high heat, melt the butter, then add the leeks and garlic, cooking for 5 minutes. Add the mushrooms, stock, wine, and herbes de provence, and lower the heat to medium. Simmer until the leeks are very soft and most of the liquid has been absorbed, about 15 minutes. Add salt and pepper to taste, and keep warm over low heat.
    Meanwhile, preheat the oven to 475.
    Heat an ovenproof skillet over medium-high heat for several minutes, then add the oil and heat until it shimmers. Place the salmon fillets in the pan flesh-side down, and cook, without moving, for about 4 minutes. Flip the salmon over, place the pan in the oven, and let bake for 3 minutes.
    Spoon the leek/mushroom mixture onto serving plates, and top each with a salmon fillet.

    2 Servings

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    This entry was posted on Sunday, November 14th, 2010 at 5:45 pm and is filed under Fishes & Dishes, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 6 responses to “Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms”

    1. 1
      On November 15th, 2010,Carrie said:

      Looks excellent! I only recently started cooking with leeks, and now I’m addicted.

      And congrats on the baby news!

    2. 2
      On November 15th, 2010,Alicia said:

      Oh man! I have a serious salmon craving after seeing this. The leeks and the mushrooms sound like an amazing accompaniment.

    3. 3
      On November 16th, 2010,Simple Salmon and Asparagus | Walter's Greasy Spoon said:

      […] “Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms” and related posts (weheartfood.com) […]

    4. 4
      On November 16th, 2010,How to Prepare Leeks « RecipeVid said:

      […] “Oven-Roasted Coho Salmon with Leeks and Chanterelle Mushrooms” and related posts (weheartfood.com) […]

    5. 5
      On December 7th, 2010,tasteofbeirut said:

      There is nothing in this dish that I would alter; perfectly balanced and the flavors are outstanding; congrats on the upcoming arrival!

    6. 6
      On December 15th, 2010,Kate @ahealthypassion said:

      That looks amazing! Yum.

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